Grapefruit Salsa

The bright, jewel tones of this tart and spicy salsa will delight the eye and the mouth. Try putting it on top of hearty grilled fish like swordfish or mahimahi.

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Cal/Serv:
25

Yields:
3
cups

Prep Time:
0
hours
20
mins

Total Time:
0
hours
20
mins

Ingredients

3
pink grapefruit

1
navel orange

1
serrano or jalapeno chile

1
green onion

2
tbsp.
chopped fresh basil leaves

salt

Directions

Cut peel and white pith from each grapefruit and orange. Holding fruit, 1 at a time, over small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Discard seeds, if any. With kitchen shears, coarsely cut up grapefruit and orange segments.

To bowl with fruit, add chile, green onion, basil, and 1/4 teaspoon salt; stir to combine. Transfer to serving bowl. Cover and refrigerate salsa up to 6 hours if not serving right away.

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